Ingredients Jump to Instructions ↓

  1. Marinated Steak

  2. 1/2 cup 118ml Red wine vinegar

  3. 1/4 cup 59ml Low-sodium soy sauce

  4. 1/4 cup 59ml Olive oil

  5. 2 1/2 lbs 1135g / 40oz Sirloin,

  6. 1" thick

  7. (or top round or flank steak)

  8. Onion Rings

  9. 4 Red onions - peeled, and (medium)

  10. Cut into 1/4"-thick rings

  11. 2 tablespoons 30ml Olive oil

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. Sandwiches

  15. 12 Rye bread

  16. Mayonnaise or mustard

  17. Boston or Bibb lettuce - coarsely shredded

Instructions Jump to Ingredients ↑

  1. Combine the vinegar and soy sauce in a small bowl. Whisk in the olive oil. Place the steak in a large glass or ceramic baking dish and pour the marinade over it. Cover and refrigerate for up to 3 hours, or overnight. Turn steak occasionally.

  2. Prepare a gas or charcoal grill.

  3. Grill steak over medium-hot coals for 4 to 5 minutes to a side for rare; 6 to 7 minutes for medium. Baste with the marinade during grilling. Remove steak to a cutting board and thinly slice on the diagonal. Cover the meat and refrigerate to chill.

  4. To prepare the onion rings, pre-heat oven to 350 degrees. Place sliced onions in a roasting pan. Toss with 2 tablespoons olive oil and salt and pepper. Roast the onions until fork-tender, about 1 hour.

  5. To assemble the sandwiches, generously spread the bread with the mayonnaise or mustard. Divide the sliced steak between 6 of the bread slices and cover it with the roasted onion rings. Top with the shredded lettuce and the remaining bread and cut the sandwiches in half.

  6. This recipe yields 6 sandwiches.


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